Chimichangas are crispy, golden, deep-fried burritos packed with savory shredded beef or chicken, beans, and cheese. Topped with sour cream, guacamole, and salsa, they’re a Tex-Mex favorite that’s easier to make at home than you think.
Cook the Shredded Beef
Heat oil in a Dutch oven over medium-high heat. Season beef with salt and sear on all sides until browned. Remove and set aside. Add onion and cook for 3 minutes.
Add garlic and cook for 1 minute. Add diced tomatoes, beef broth, chili powder, cumin, paprika, and salt. Return beef to pot. Cover and simmer for 2 to 3 hours until fork-tender. Shred with two forks.
Warm the Tortillas
Heat tortillas in a dry skillet or microwave until warm and pliable.
Assemble the Chimichangas
Lay a warm tortilla flat. Spread a thin layer of refried beans (if using) in the center. Top with shredded beef and shredded cheese. Fold the sides inward, then fold the bottom edge over the filling. Roll tightly to close.
Heat the Oil
In a large skillet or Dutch oven, heat 1 inch of oil to 350°F (175°C).
Fry the Chimichangas
Place chimichangas seam-side down in the hot oil. Fry for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
Serve
Top with sour cream, guacamole, salsa, and fresh cilantro. Serve immediately.
Pro-Tips for Picture-Perfect Chimichangas
- Warm Tortillas First: Prevents tearing during rolling.
- Don’t Overfill: Too many fillings make rolling difficult.
- Secure with Toothpicks: Helps keep the seam closed during frying.
- Fry at 350°F: Ensures crispy, non-greasy results.
- Drain on Wire Rack: Keeps the bottom crispy.
These Chimichangas are crispy, savory, and utterly satisfying—a Tex-Mex classic made at home.
